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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tamales Recipe

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This recipe for Tamales is from A Legacy of Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 lbs. chuck roast
2 lbs. chiles
4 qts. black olives
1 lbs. raisins
15 lbs. Masa
4 lbs. Ohos (corn husks)
1 whole head of garlic
1 pinch oregano, to taste
salt, to taste
2 lbs. lard (2-3 lbs)
Directions:
Directions:
Cook roast until tender, cool and cut into bite size pieces. Boil chile with garlic until tender, press through sieve to remove pulp. Fry chili pulp with a small amount of lard (approx. two tbsp). Add salt and oregano to taste. Add meat to chili and simmer. Beat masa with melted lard. Beat until smooth enough to slide off fingers. Soak ohos in warm water until soft.

Spread masa on ohos. Put one to two meat pieces, two olives, three to four raisins in center, roll and tie off.

Place tamales in large pot with pie tin and extra ohos on bottom. Steam until ohos come away from masa.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A labor of love. Enjoy!

Serve alone, with re-fries, et cetera.

 

 

 

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